S’mores can be as basic as two graham crackers, a piece of chocolate bar and a marshmallow. This is the campfire treat first published by the Girl Scouts in their 1927 handbook.

Or you can get creative with it. If you do, today’s the day:

August 10th is National S’mores Day. So make yourself a toasty, melty treat—and consider a summer s’mores bash, maybe for Labor Day Weekend. You can serve the classics plus riffs like these, and invite guests to create their own signature s’mores:

Pastry chef Zoë François of ZoeBakes.com used her skills to create the ultra-fancy s’mores in the photo (here’s the recipe).

Here’s how to throw a s’mores party, including the recipes mentioned above.

If you invent something special at your s’mores party, we want to hear about it!

The name “smashed potatoes” has already been claimed for roughly mashed potatoes with the skins on. So this recipe is called Potato Smashers.

We love smashing the potatoes (or the kids will enjoy doing it for you). And the prep time is just 5 minutes, cook time 30 minutes.

RECIPE: POTATO SMASHERS

Ingredients For 8 Servings

1. PLACE whole potatoes into a microwave-safe covered dish. Do NOT puncture for steam escape. Microwave on HIGH for 3 to 4 minutes.

2. CUT peppers into small (1/4-inch) slices. Spray a nonstick pan with cooking spray and heat to medium. Add peppers and sauté until they start to brown. Remove from pan and set aside.

3. REMOVE potatoes from microwave and, using a layer of paper towels to cover the potatoes, smash them on a cutting board until 1-3/4-inch thick. You can use the side of a coffee cup or a flat cooking utensil to smash the potatoes.

4. SPRAY sauté pan with cooking spray; heat on high and add smashed potatoes. Cook for 1 to 2 minutes until potatoes start to brown.

5. PLACE potatoes on a plate and layer with sour cream or yogurt, peppers and cilantro. Dust with salt, chili powder and pepper to taste. Serve warm.

The word origin is a bit more glamorous: ragoûter, meaning “to revive the taste.” And yes, it’s etymologically related to the Italian ragù, a sauce for pasta and other foods.

The basic method for ragoût involves slow cooking over low heat. But forget the slow cooking, and throw leftovers into a pot to create something new and tasty, meat-based or vegetarian.

The ingredients can include anything you’ve got, with poultry/meat or vegetarian. Almost about any vegetable can be added. If you don’t have leftover veggies, steam some carrots and potatoes or whatever you have and toss them into the pot.

Turn leftovers into ragoût. Photo courtesy
Spice Islands.

The next step is to make the sauce, from:

 
The art is in mixing the different ingredients and reducing them to a stew-like consistency (otherwise, you’ve got soup—which is also a great use for leftovers). Your own palate and eye will guide you.